Water Spinach (Morning Glory)
Yes, water spinach or morning glory is edible—and delicious! In this post, I’ll show you how to cook “Pak Boong“, the Thai way, and explain everything you need to know about this popular leafy green.
What is the Difference Between Water Spinach and Regular Spinach?
While they share a name, water spinach (Ipomoea aquatica) and regular spinach (Spinacia oleracea) are not the same plant.
- Water spinach is a tropical semi-aquatic plant that grows in moist soil or water and has long, hollow stems and arrow-shaped leaves.
- Regular spinach is a cool-season leafy vegetable with softer, rounder leaves and no hollow stems.
- Water spinach belongs to the morning glory family, while regular spinach is part of the amaranth family.
They cook differently too—morning glory holds up better to stir-frying, while regular spinach wilts much more quickly.
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Other Names for Water Spinach or Morning Glory
- Pak Boong (Thailand)
- Kang Kong or Kangkong (Philippines, Malaysia, Indonesia)
- Rau Muống (Vietnam)
- Swamp cabbage (some English-speaking regions)
- Ong Choy (Chinese/Cantonese cuisine)
So if you see these names in Asian markets or on menus, you’re probably looking at the same plant!
Water Spinach Benefits
Morning glory isn’t just delicious—it’s nutritious too. It is a rich source of iron, calcium, magnesium, vitamin A, vitamin C, and antioxidants according to nutritionandyou.com.
These nutrients can:
- Support eye health due to high beta-carotene
- Aid digestion thanks to its fiber content
- Help maintain strong bones with calcium and magnesium
- Boost the immune system through its vitamin C and antioxidant properties
- Support red blood cell production because of its iron content
With its high nutrient density and versatility in cooking, water spinach is a fantastic addition to a balanced diet.
What Does Pak Boong Tastes like?
Morning glory has a mild, earthy flavor that’s slightly grassy, and its stems stay pleasantly crisp after cooking. The leaves cook down and become tender, similar to spinach, but the textural contrast between stems and leaves makes it great for stir-fries.
Pak Boong Dishes
Morning glory shines in quick, high-heat cooking methods—especially stir-fries. Some of the most popular dishes include:
- Thai Stir-Fried Water Spinach (Pak Boong Fai Daeng) – Stir-fried with garlic, chilies, soy sauce, and fermented soybean paste. Click the link to try my recipe 🙂
- Rau Muống Xào Tỏi (Vietnamese Garlic Stir-Fried Water Spinach)
- Kangkong Belacan – Malaysian-style stir-fry with shrimp paste
- Ong Choy with Fermented Tofu – Common in Chinese cuisine
Pro Tip: Water spinach is best when you use the tender parts. A quick test? Snap the stem with your fingers—if it breaks easily, it’s tender enough to cook. Tougher, woody parts should be discarded or used in broth.
Water Spinach Stir Fry (Pad Pak Boong)
Equipment
- 1 wok
Ingredients
- 1 tbsp oil
- 1 lb water spinach (morning glory or pak boong)
- 1 tbsp garlic (minced)
- 3-4 Thai chilies (chopped or sliced bias)
- 4 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fermented soybean (Tao Jeaw) or substitute with Miso paste.
- ½ tbsp sugar (or sweetener of choice)
Instructions
- Prep the vegetables: Wash the water spinach thoroughly to remove dirt or grit. Cut the tougher stems into 2-inch pieces and leave the tender tops in longer strands. Smash or roughly chop the garlic and chilies for bold flavor.
- Mix the sauce: In a small bowl, stir together soy sauce, Tao Jiew (Thai fermented soybean paste), oyster sauce, sugar, and water until well combined. Set aside so it’s ready to pour in quickly during stir-frying.
- Heat the oil: Add oil to a wok and heat over high heat. Tilt the wok from left to right to coat the entire surface so the vegetables don’t stick and cook evenly.
- Stir-fry the vegetables: Add the water spinach, garlic, and chilies to the hot wok all at once. Cover immediately with a lid and let the vegetables steam for 2 minutes to soften while keeping their vibrant color.
- Add the sauce: Remove the lid and pour in the sauce mixture. Stir-fry everything together for another 1 minute until the water spinach is just wilted and fully coated in the sauce.
- Serve: Transfer to a serving plate and enjoy right away with hot jasmine rice or warm congee for a comforting Thai meal.
